A journal of desserts, experiments and learning

Archive

Tarts

Bananas take on a lovely deep flavor when baked, releasing their juices and caramelizing on top. There is nothing quite like a house perfumed by sweet roasting bananas. Too bad they look like they’ve emerged on the losing end of a fight, all soft, bruised and black in places. My gracious guests’ only comment was that it was very good. This is a dessert for people who can appreciate inner beauty.

In our country of eternal summer, the changing seasons evoked by this rustic fruit tart makes up a large part of its appeal. It appears in other blogs with impromptu visits from friends, farmer’s markets, and weather cool enough for dough to survive more than 2 mintues out of the fridge. I try to create these experiences by making galette.

When the incorporation of butter and flour is such a bitch in this weather, the recipe had better worth it. The fat had always been cut in with fingers (too darn hot) and two forks (painfully slow). Any flaky dough was approached with a mild sense of tedium and a lot of freezer time.

Hi! I'm from Singapore and working towards becoming a pastry chef. I believe that formal education is not a must, as the internet is full of brilliant and generous minds, and books will fill up most of the remaining gaps. I work hard and learn from my mistakes, if you would like to hire me, or chat about desserts and life, drop me an email at ahboing at gmail dot com :)